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Spaghetti Squash Burrito Bowls with cilantro
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5 from 11 votes

Spaghetti Squash Burrito Bowls

These spaghetti squash burrito bowls are hearty, delicious, and nutritious. Perfect for a weeknight dinner when you want a healthy alternative to Chipotle!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course
Cuisine: Mexican
Keyword: burrito bowl, Gluten Free, spaghetti squash, Vegan
Servings: 2
Author: Alena Kharlamenko, MS, RD

Ingredients

Spaghetti Squash

  • 1 medium spaghetti squash cut in half length-wise and seeds scooped out
  • 1 tbsp extra virgin olive oil
  • salt

Avocado Lime Sauce

  • 1 medium avocado
  • ¼ jalapeno seeds scooped out
  • 1 tbsp lime juice
  • 2 tbsp cilantro
  • ¼ tsp salt
  • 2-4 tbsp water to thin, per preference

Quick Pico De Gallo

  • 1 pint grape tomatoes sliced in half lengthwise
  • 1 tbsp lime juice
  • 1 tbsp cilantro
  • ¼ tsp salt

Fajita Peppers

  • ½ tbsp extra virgin olive oil
  • 2 medium bell peppers seeds taken out, sliced
  • ½ tsp chili powder
  • ¼ tsp salt

Chili Lime Black Beans

  • ½ can black beans (no-salt-added) drained and rinsed
  • 1 tbsp lime juice
  • ½ tsp chili powder
  • ½ tsp dried cumin
  • ¼ tsp salt

Instructions

  • For the Spaghetti Squash: Preheat oven to 400°F. Line a baking sheet with aluminum foil or parchment paper. Brush the inside of the spaghetti squash with olive oil and sprinkle salt on top. Place the squash halves face down on the baking sheet. Roast for 35-45 minutes, or until fork-tender. When it’s done cooking, flip the squash over. Let it cool for ~5 minutes. Using a fork, scrape the strands off the side of the squash.
  • Avocado Lime Sauce: Combine avocado, jalapeno, lime juice, cilantro, and salt in a food processor or blender. Blend until smooth. Add water as needed to thin out the sauce.
  • Quick Pico De Gallo: Combine grape tomatoes, cilantro, lime juice, and salt in a bowl.
  • Fajita Peppers: Heat olive oil in a medium pan over medium heat. Add bell peppers, chili powder, and salt. Cook for about 5 minutes, until slightly charred and softened. Scoop out mixture and place in a bowl.
  • Chili Lime Black Beans: In the same pan, add black beans, lime juice, chili powder, dried cumin, and salt. Heat over medium-low heat for about 3-5 minutes. Remove from heat.
  • In each of the spaghetti squash halves, add black beans, fajita peppers, and pico de gallo. Drizzle with the avocado sauce. Enjoy!

Notes

  • Storage: To store the spaghetti squash burrito bowls, scoop the mixture into airtight containers. Store in the fridge for up to 3-4 days.